Well, i made this again tonight, more or less same as last time except the evaporated milk. This time instead of the cream, i omitted that, and i used the coconut milk powder, and actually made a cup of coconut milk. what i also did was threw in 2 tablesoons of mango chutney, into the milk/coconut,etc mixture, and then into a food blender lol gave it a whirl. i also cut down on the tandoori paste mixture too down to just 1 tablespoon. anyhow, going on my previous comments about getting close to my locals ctm, this was pretty bloody close. i think i can say they definately put some form of mango/syrup/mango chutney into the recipe, as im within like 2-3% now of my locals version. just need to make slight alterations to amounts and other stuff. Pretty happy with this one now. (well i was before, but even more so now)

Ive never cooked it myself, its one from my local. Its very nice. quite garlic'y, but very tasty. Not everyone seems to have heard of it, im wondering if its not a common dish. Still i thought i would try

My locals menu lists it as 'the rich flavour of this dish comes from the subtle touches of north bengal spices garnished with cloves of fried garlic'.

mmm.

id like to request chicken roshni, if anyone out there happens to have a recipe for it. its quite a garlic kinda dish, very tasty, but have yet to find a recipe for it sadly. ive tried to make my own, and come reasonably close, but it just wasnt spot on. thanks in advance.

Could the mango powder in this be altered to use mango chutney ? or would that require alterations elsewhere ?

Osirisrt,

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I suggest you start by using all of the ingredients and seeing how you find that

agree with Cory this is probably best way fwd. i have followed exactly and get the best family curry i've ever made. it is without question restaurant/takeaway standard.

for me the essentials are:
1) a quality base (i use parker21 but there are many on the site to choose from).
2) use of the block coconut
3) use carnation evapourated milk
4) use a bought tandoori masala powder (this is the only time i don't make my own) i use "Leena". there is quite a difference in makes so you might need to try a few eg i use TRS tandoori masala for dry rub bbq chicken as it's spot on but would not use for CTM.
5) i also sometimes add some of the leftover marinade from the tikka for a little extra lift.

yeah i understand the starting with all the ingredients, and who knows maybe the full recipe may give me what im after. The one i made using some of the ingredients was a very good ctm. but as ive been sayin, its a certain sweetness that, looking at those other ingredients, doesnt jump out as saying, yes ! thats the one. obviously using them all in the curry and after cooking may produce the overall taste, but ill have to try that out i guess, but as i say, from looking, it doesnt give me the feeling that one of those ingredients could be my missing thing.